This is an example of how two beautiful ingredients can make a simple and exquisite dish. No fuss, no flamboyance. But the happy pairing of rich, smoky salt with a mouthfuls of sweet quail’s eggs.
Whether this is served at a drink’s party, as sit-down starter or a course in a tasting menu, it is easy to assemble, and can be prepared in advance – a great way to present a sophisticated dish with minimum hassle.
Recipe: Quail’s Eggs and Viking Smoked Salt
Serves 8 as a starter
24 quail’s eggs
20g Viking smoked salt
- Bring a pan of water to the boil.
- Lower the eggs into the water for 2 minutes 15 seconds – this ensures a slightly runny yolk.
- Remove the eggs with a slotted spoon and plunge them into a pan of cool water under running cold water, to cool the eggs through and stop them cooking.
- Bang the pointy top of the egg on a hard surface, and peel the shell, leaving an acorn-like cup of shell at the bottom.
- Serve three eggs per person on a black slate, with a small mound of Viking smoked salt.
